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Classic Meatloaf

October 5, 2010 By 5 Comments
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There’s a reason that meatloaf is such a classic family meal.  It’s easy, economical, and kid-pleasing – hard to argue with that.  Unfortunately it can also be a little bland.  That’s why I like this recipe.  It’s the quintessential meatloaf we all grew up with, but with a few tricks to enhance the flavor.  First, the onions are grated so they disappear – perfect for those little eagle eyes who are on the lookout for such things.  It’s a great technique to use with any recipe where you want to avoid that drama at meal time.  Another little trick is that this meatloaf isn’t baked in a loaf pan, but rather on a baking sheet.  If you’ve never tried this you really should – it gives the whole meatloaf a little crust.  I love that.  

The original recipe calls for 1 1/2 pounds ground beef, and 1/2 pound ground pork.  I used 1 pound of each, and it was still great.  I also used whole wheat bread instead of white bread, and I don’t think it really changed the taste much either.  
A few other notes – Make sure you follow the directions and only add 1/4 cup to mixture, reserving the rest for brushing on top.  I missed that at first, but caught it just in time.  And don’t mix it together with your hands – use a fork to fold it together until just combined.  It will keep the meatloaf nice and light so all the flavors can meld together.  
meatloaf Classic Meatloaf
Classic Meatloaf
serves 6
3 slices sandwich bread
1/3 cup milk
1 pound ground beef chuck
1 pound ground pork
1/2 medium onion, grated
2 garlic cloves, finely minced
1 large egg
1/2 cup ketchup, divided
salt and pepper
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and set aside.
Place bread in a food processor, pulse until fine crumbs form.  Transfer to a small bowl, stir in milk.  Set aside for about 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.  Add breadcrumb mixture and mix very gently with a fork.  Do not overmix.  
Place the meat mixture on the prepared baking sheet and form into a loaf, about 9 inches long and 5 inches wide.  Brush with half of the remaining ketchup.
Bake for 45 – 55 degrees, or until an instant read thermometer registers 160 degrees, brushing with remaining ketchup after about 30 minutes of baking time.  Let rest for 10 minutes.  
adapted from Everyday Food.
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Comments

  1. Adam, Annette and Luke Sims says:
    October 5, 2010 at 3:05 pm

    i also put my meat loaf on a baking pan and your brother thinks i am crazy! i will be glad to share with him that you do the same. recipe looks great will try some time.

    Reply
  2. Lauren says:
    October 27, 2010 at 10:48 pm

    This might just be the most flavorful meatloaf that I've ever made, yet it doesn't taste over-seasoned.

    My grocery store was out of ground pork, so I just used ground beef and it turned out delicious.

    Reply
  3. sharron says:
    July 25, 2011 at 3:17 am

    My favourite meatloaf recipe and I have tried a few over the years! On a recent trip home to England i made this for my family and they loved it so much that I printed out the recipe and gave them to my parents and sister, so now your recipe has gone global :)

    Reply
  4. Our Family Eats says:
    July 26, 2011 at 2:27 am

    Sharron, I feel honored that my recipes are being shared with your family in England! Hope you all enjoy it together for many years to come!

    Reply
  5. Brianne Schaffer says:
    June 27, 2012 at 5:26 pm

    When I make meatloaf I do small individual loafs(about 6″x3″)for everyone that way there is no fighting about who gets the crispy end part, and it’s perfect servings for everyone! =)

    Reply